20ouncesboneless turkey breast tenderloins cut into tender size pieces (I cut mine into quarters)
1/4teaspoonfreshly ground pepper
2cupsfinely crushed RUFFLES® Original Potato Chips
1tablespoonchopped fresh sage
For the Dipping Sauce:
1/2cupjellied cranberry sauce
Brown sugar to taste, optional (I didn’t find it necessary, but it was slightly tart)
Preheat oven to 400°F. Spray a large sheet pan with non-stick cooking spray or line with a Silpat baking sheet.
Place flour in one shallow bowl and mix in pepper. In another shallow bowl, add eggs and beat. In a third shallow bowl, add the crushed RUFFLES Original Potato Chips and the chopped sage.
Coat each turkey strip in flour mixture, dip them in eggs (let excess drip off), and then the crushed potato chips. Place turkey tender on the prepared sheet tray and repeat this process until all the turkey tenders are “breaded” — or should I say “chipped?”
Bake for 20 minutes or until cooked through (165°F internal temperature).
Meanwhile, prepare dipping sauce by whisking all ingredients together in a bowl until combined. Taste and if desired, add brown sugar for added sweetness. Serve tenders hot with cranberry barbecue dipping sauce.
Note: I use a zip-top bag and a rolling pin to finely crush the potato chips.